Whether you prefer your meatballs baked or fried, this Meatball Recipe – Keto Low Carb produces the best Italian meatballs which are tender, gluten-free and great for keto diets!
Mom’s Low Carb Meatballs Recipe – Italian Style by
What kind of meat to use for meatball recipe?
A combination of beef, pork, and veal makes the best meatballs, but I use half beef and half pork. Why do I use beef and pork to make my meatballs? Because the ground pork tones-down the beefy flavor. Typically splurge and get American Kobe beef or grass fed beef when you make Italian meatballs because they produce flavorful and tender meatballs. For this recipe you can use 80/20 ground beef or ground chuck.
Pan Fried or Oven Baked meatballs?
A great debate between Italian cooks is whether meatballs should be baked or pan fried. I like to pan fry meatballs for the best flavor. Pan frying meatballs produces superior caramelized outer crust, but the meatballs rarely retain their round shape.
Other recipes you might like to try:
Everyone wants tender, juicy meatballs. The best way to achieve this is to use a panade. A panade is a paste of bread or bread crumbs (sometimes cookies, crackers, and cake) soaked in liquid. It lends tenderness and moisture to ground meat mixtures like meatloaf and meatballs. Low carb meatballs do not use bread or bread crumbs to make a panade.
You may also add some finely grated zucchini to my low carb meatballs to add moisture. Other’s will add pork rinds, but they’re missing the point. Pork rinds absorb moisture from the meat, making the meatballs dry. I’ll be experimenting with making a panade with pork rinds, For now, I add heavy cream to my low carb meatballs to add fat and moisture. I can only find lean ground pork in my stores, so this helps a lot.
Other recipes you might like to try: Meatballs and Zucchini Spaghetti, Healthy Lasagna Recipe – Butternut Squash and Shiitake Mushrooms, NO BAKE ENERGY BITES
Meatball Italian Recipe
- 1/2 pounds ground beef chuck, 85 % lean
- 1/2 pounds ground pork or turkey or veal
- 1/4 cup Parmesan cheese grated
- 1/4 cup heavy cream
- 1 large egg beaten
- 2 tbsp fresh parsely minced
- 1 tbsp onion finely grated and mushed
- 1 clove garlic grated (small - medium in size)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 cups Marinara Sauce or your favorite low carb sauce (OPTIONAL)
- Add the beef and pork to a medium bowl and break up into smaller chunks, aiming for an even mix.
- Add the remaining ingredients to the meat and mix with a hand mixer until just combined. Do not over-mix.
- Lightly oil hands and roll 12 meatballs. I weigh mine to get the weights equal for even cooking. To do it by eye, divide the meatball mixture in half and roll 6 meatballs of even looking size and repeat with the remaining meat.
To Pan Fry Meatballs:
- Heat a large frying pan over medium heat. I use a Green Pan, but an iron skillet or stainless steel pan will do (they will need more oil). When hot, spray the pan with oil (use 2 teaspoons for iron or stainless). Add the meatballs to the pan, making sure they each have their own place. [DO NOT crowd the pan. If your pan is small and you add all of the meatballs, they will steam and be tough. If your pan is large, you can fit all 12 in the pan.]
- Cook the meatballs approximately 1 1/2 minutes per side, turning at least 4 times. I use tongs to gently roll them over. Cook for 10-15 minutes total. They should be browned like the picture in the post.
- Heat the sauce in the pan, scraping up the brown bits for a full flavored sauce. For a fresher tasting sauce, warm on the stove or in the microwave and pour over the meatballs. Garnish with parsley and serve or top with mozzarella cheese and place under the broiler to melt.
To Bake Meatballs in the Oven:
- Pre-heat oven to 400 degrees F and position rack to the middle. Place meatballs on a foil-lined or rack-lined baking sheet. Bake meatballs for 15-20 minutes. Serve with warmed sauce and garnish with chopped fresh parsley. Alternately, top with mozzarella cheese and place under broiler to melt the cheese.
Nutritional info for the meatballs only.
- Makes 12 meatballs. 3 meatballs per serving at 1 net carb. With Rao's sauce it's 4 net carbs per serving.